Bacon-Wrapped Grilled Shrimp Kabobs
1 lb bacon (not thick)
1 lb large shrimp (peeled and deveined with tails left on)
barbecue rub (Your favorite)
Peppers and Onion chunks
Preheat a gas grill to medium high or build an indirect fire in a charcoal grill by banking all the coals on one side.
Add the bacon and cook for 3-4 minutes to render some of the fat while keeping the bacon flexible. Cool completely.
Dust the shrimp with the BBQ rub and wrap with the bacon. Skewer the shrimp on metal or wood skewers alternating with pineapple Onion and Pepper chunks.
Grill the shrimp until the bacon is crispy on both sides.
Tonight I’m serving over a bed of Jasmine rice and a little soy Sauce, garden salad and fruit compote.
1/4 cup shredded Cheddar cheese
1/4 cup shredded Gruyere cheese
1 pound 90%-lean ground beef
1 tablespoon Worcestershire sauce
1 1/2 teaspoons paprika
1/4 teaspoon freshly ground pepper
Lettuce and tomato, Heinz 57 and french fried potatoes
Big kosher pickle and a cold draught beer… And don’t forget the bacon!
Preheat grill to medium-high or preheat the broiler.
Combine Cheddar and Gruyere in a small bowl.
Gently mix beef, Worcestershire, paprika and pepper in a large bowl, preferably with your hands, without overworking. Shape into 8 thin, 4-inch-wide patties. Mound 2 tablespoons of the cheese mixture on each of 4 patties, leaving a 1/2-inch border. Cover each with one of the remaining patties. Crimp and seal the edges closed.
To grill: Lightly oil the grill rack. Grill the stuffed patties over medium-high heat, about 4 minutes per side for medium-well. (Be sure not to press the burgers as they cook or they’ll split open and the cheese will ooze out.) To broil: Cover a broiler pan with foil and coat with cooking spray. Broil the stuffed patties in the upper third of the oven, about 4 minutes per side for medium-well. In either case, let the burgers stand for 5 minutes before serving.
Roasted Chicken Thighs Provençal
3 pounds small red potatoes, quartered
4 plum tomatoes, seeded and cut into 6 wedges
3 carrots, peeled and cut into 1-inch chunks
1 tablespoon olive oil
1 1/2 tablespoons chopped fresh rosemary, divided
2 teaspoons chopped fresh thyme, divided
1 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
6 (6-ounce) skinless chicken thighs
24 niçoise olives
Rosemary sprigs (optional)
Preheat oven to 425°.
Place potatoes, tomatoes, and carrots on a jelly-roll pan coated with cooking spray. Drizzle vegetable mixture with olive oil; sprinkle with 1 tablespoon chopped rosemary, 1 teaspoon thyme, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Toss gently, and spread into a single layer on pan. Bake at 425° for 30 minutes. Remove vegetable mixture from pan, and keep warm.
Sprinkle chicken with remaining 1 1/2 teaspoons chopped rosemary, remaining 1 teaspoon thyme, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper. Add chicken and olives to pan. Bake at 425° for 35 minutes or until chicken is done. Garnish with rosemary sprigs, if desired.
Tonight I’m serving with french bread, garden salad and fresh fruit compote.
Five-Spice Chicken Breast
1 pound Boneless/Skinless Chicken Breast
1 teaspoon Chinese five-spice powder
1/4 cup reduced-sodium soy sauce
3 tablespoons light brown sugar
1 tablespoon canola oil
3 scallions, thinly sliced
Sprinkle both sides of the chicken breast with five-spice powder. Combine soy sauce and brown sugar in a small bowl.
Heat oil in a large nonstick skillet over medium-high heat.
Add the chicken and cook until the outer edges are opaque, about 2 minutes.
Reduce heat to medium, turn the chicken over, stir the soy mixture and pour into the pan. Bring the sauce to a boil and cook until the chicken is cooked through and the sauce has thickened slightly, about 2 minutes more.
Add scallions and remove from the heat.
Serve the chicken drizzled with the pan sauce.
Tonight, I’m serving this chicken with pasta, green salad and fruit compote.